CN102125107B - Bean product and preparation method thereof - Google Patents
Bean product and preparation method thereof Download PDFInfo
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- CN102125107B CN102125107B CN2010105331962A CN201010533196A CN102125107B CN 102125107 B CN102125107 B CN 102125107B CN 2010105331962 A CN2010105331962 A CN 2010105331962A CN 201010533196 A CN201010533196 A CN 201010533196A CN 102125107 B CN102125107 B CN 102125107B
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- slurries
- bean product
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 50
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims description 17
- 238000004519 manufacturing process Methods 0.000 title description 6
- 238000001816 cooling Methods 0.000 claims abstract description 28
- 229920001817 Agar Polymers 0.000 claims abstract description 25
- 239000008272 agar Substances 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 9
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 9
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 9
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 9
- 238000004537 pulping Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 239000002002 slurry Substances 0.000 claims description 67
- 235000013527 bean curd Nutrition 0.000 claims description 11
- 238000005303 weighing Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 241001619461 Poria <basidiomycete fungus> Species 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 235000021003 saturated fats Nutrition 0.000 abstract 1
- 235000021080 saturated-trans fats Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 description 10
- 239000000701 coagulant Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000013019 agitation Methods 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 5
- 230000002045 lasting effect Effects 0.000 description 5
- 238000000465 moulding Methods 0.000 description 5
- 241001131796 Botaurus stellaris Species 0.000 description 4
- 241000935235 Fritillaria meleagris Species 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 235000004879 dioscorea Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052602 gypsum Inorganic materials 0.000 description 2
- 239000010440 gypsum Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229910001425 magnesium ion Inorganic materials 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 239000011505 plaster Substances 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Images
Abstract
The invention relates to a bean product, which comprises the following raw materials in parts by weight: 60-70 parts of soybean, 10-12 parts of poria with hostwood, 2-3 parts of Chinese yam, 0.1-0.15 part of edible agar and 300 parts of water 250-one. The bean product is prepared by soaking soybean in water, pulping together with Poria and rhizoma Dioscoreae, adding edible agar under stirring, heating under stirring, and cooling. The bean product provided by the invention contains no coagulator in raw materials, so that the rich nutritional ingredients of soybeans are retained to the maximum extent, and the bean product does not contain saturated fat and trans-fat; the obtained bean product has good taste, and is easy to be absorbed.
Description
[technical field]
The present invention relates to field of food, relate in particular to a kind of bean product and preparation method thereof.
[background technology]
It is to add coagulating agent behind the raw pulp to make that traditional commercially available bean product normally adopt soybean, contain abundant nutrition in the raw soybeans, but traditional bean product (bean curd, Tofu pudding etc.) can be used edible plaster or bittern usually as coagulating agent in manufacturing process, the bean product made like this on the one hand in put procedure because of oozing out moisture coarse its mouthfeel that influences that becomes easily; On the other hand, the bean product of making as coagulating agent with gypsum, cause calcium ion wherein is difficult for being absorbed by the body, food is easily given birth to calculus for a long time, and be the bean product that coagulating agent is produced with bittern, equally also can be because of containing a large amount of magnesium ions in the bittern, the back suppresses cardiovascular and nervous system easily being absorbed by the body.Therefore, at present also there is defective in the bean product made of traditional raw material and technology aspect mouthfeel and the nutritive value, still can not make full use of the nutrition of soybean itself.
Simultaneously, at present commercially available bean product are bean-curd product especially, nutritional labeling only limits to the contained nutrition of beans itself, and the bean product daily bread liked very much as the common people of bean-curd product especially, the Chinese medicine composition that more nutritional labeling more especially has the dietotherapy function if can be added therein, very big benefit will be brought the healthy of eater.
[summary of the invention]
The purpose of this invention is to provide a kind of bean product and preparation method thereof,, and increase its nutritive value with bean product existing defective on mouthfeel in the improvement prior art.
To achieve the above object of the invention, the present invention proposes following technical scheme:
In the bean product provided by the present invention, each raw materials in part by weight ratio is:
Soybean 60-70 part
Fushen 10-12 part
Chinese yam 2-3 part
Edible agar 0.1-0.15 part
Water 250-300 part.
In the above-mentioned bean product, also comprise the tendril-leaved fritillary bulb of 0.1-0.4 part in its raw material.
The present invention also provides the preparation method of described bean product, may further comprise the steps:
S1 gets the raw materials ready, and takes by weighing each raw material by predetermined weight;
S2 soaks, slurrying, and soybeans soaking is in water, stand-by;
S3 slurrying is soaked the back and is added the water mill pulping together with fushen, Chinese yam, and after separation bean dregs and the filtration, slurries are stand-by;
S4 will eat agar and join in the slurries, stir and edible agar and slurries are mixed, and continue to stir, and heat slurries;
S5 stops to stir, and slurries leave standstill cooling, finished product.
Among the above-mentioned preparation method, among the described step S4, the time that continues to stir is 20-30 minute.
Among the above-mentioned preparation method, among the described step S4, more than the heating slurries liquid to 100 ℃.
Among the above-mentioned preparation method, also comprise among the described step S5 slurries are left standstill cooling in 4-6 ℃ environment.
Among the above-mentioned preparation method, also be included in step S5 ': after step S4, slurries are placed in the container with heater, more than the heating slurries to 100 ℃, be cooled to room temperature again, to form skin shape layer in slurry surface, after the cooling, throw off skin shape layer fully, skin of beancurd is made in oven dry.
As can be seen from the above technical solutions, bean product provided by the present invention do not contain coagulating agent (gypsum or bittern) in the raw material, can not influence the nutrition of bean product because of containing calcium, magnesium ion; Simultaneously, in preparation process, soya-bean milk had added delicious wine before heating, left standstill slurries like this after stopping heating and can obtain the bean product finished product, and need not as boiling soya-bean milk earlier in the preparation of traditional bean product, the mode by " order halogen " (adding coagulating agent) is solidified slurries then.By the bean product that such raw material and preparation method obtain, taste is aromatic, has kept the soybean rich nutrient contents to greatest extent, does not contain saturated fatty acid and trans-fatty acid; Simultaneously owing to added edible agar, several mineral materials that it is rich in and vitamin have also increased the nutritive value of bean product, and make fragrant smooth mouthful of bean product, and it is instant enter the mouth, and is easy to absorption.Simultaneously, add Chinese medicine fushen, Chinese yam and tendril-leaved fritillary bulb in the raw material, enriched the nutritional labeling of bean product more, had good health-care effect, helped eater's health.
[Brief Description Of Drawings]
Shown in Figure 1 is the manufacture craft flow chart of bean product provided by the invention.
[specific embodiment]
Embodiment 1
According to a conventional method, take by weighing 70 kilograms of soybean after selected, after the cleaning, add 250 kg of water and at room temperature soaked 6-10 hour,,, and separate bean dregs, defoam etc., form slurries with 12 kilograms of fushens and 2 kilograms of Chinese yam defibrinations through peeling (optional); Under agitation in slurries, add the edible agar of 150 grams then, edible agar is mixed with slurries, continue simultaneously to stir and more than the heating slurries to 100 ℃, lasting 20-30 minute.Then slurries are divided in the container molding (but packing also can not packing) and leave standstill cooling, cooling procedure can be carried out under the room temperature, also can insert in 4-6 ℃ refrigerator or the refrigerator-freezer and cool off.Promptly obtain the bean product finished product after the cooling.
Perhaps, place in the container with heater having added the slurries behind the agar, more than the heating slurries to 100 ℃, be cooled to room temperature again, form skin shape layer in slurry surface, after the cooling, throw off skin shape layer fully, skin of beancurd is made in oven dry.
Embodiment 2
According to a conventional method, take by weighing 60 kilograms of soybean after selected, after the cleaning, add 300 kg of water and at room temperature soaked 6-10 hour,,, and separate bean dregs, defoam etc., form slurries with 10 kilograms of fushens and 3 kilograms of Chinese yam defibrinations through peeling (optional); Under agitation in slurries, add the edible agar of 100 grams then, edible agar is mixed with slurries, continue simultaneously to stir and more than the heating slurries to 100 ℃, lasting 20-30 minute.Then slurries are divided in the container molding (but packing also can not packing) and leave standstill cooling, cooling procedure can be carried out under the room temperature, also can insert in 4-6 ℃ refrigerator or the refrigerator-freezer and cool off.Promptly obtain the bean product finished product after the cooling.
Perhaps, place in the container with heater having added the slurries behind the agar, more than the heating slurries to 100 ℃, be cooled to room temperature again, form skin shape layer in slurry surface, after the cooling, throw off skin shape layer fully, skin of beancurd is made in oven dry.
Embodiment 3
According to a conventional method, take by weighing 65 kilograms of soybean after selected, after the cleaning, add 280 kg of water and at room temperature soaked 6-10 hour,,, and separate bean dregs, defoam etc., form slurries with 12 kilograms of fushens and 3 kilograms of Chinese yam defibrinations through peeling (optional); Under agitation in slurries, add the edible agar of 130 grams then, edible agar is mixed with slurries, continue simultaneously to stir and more than the heating slurries to 100 ℃, lasting 20-30 minute.Then slurries are divided in the container molding (but packing also can not packing) and leave standstill cooling, cooling procedure can be carried out under the room temperature, also can insert in 4-6 ℃ refrigerator or the refrigerator-freezer and cool off.Promptly obtain the bean product finished product after the cooling.
Perhaps, place in the container with heater having added the slurries behind the agar, more than the heating slurries to 100 ℃, be cooled to room temperature again, form skin shape layer in slurry surface, after the cooling, throw off skin shape layer fully, skin of beancurd is made in oven dry.
Embodiment 4
According to a conventional method, take by weighing 68 kilograms of soybean after selected, after the cleaning, add 270 kg of water and at room temperature soaked 6-10 hour, through peeling (optional), with 10 kilograms of fushens, 2 kilograms of Chinese yams, 100 gram tendril-leaved fritillary bulb defibrinations, and separate bean dregs, defoam etc., form slurries; Under agitation in slurries, add the edible agar of 120 grams then, edible agar is mixed with slurries, continue simultaneously to stir and more than the heating slurries to 100 ℃, lasting 20-30 minute.Then slurries are divided in the container molding (but packing also can not packing) and leave standstill cooling, cooling procedure can be carried out under the room temperature, also can insert in 4-6 ℃ refrigerator or the refrigerator-freezer and cool off.Promptly obtain the bean product finished product after the cooling.
Perhaps, place in the container with heater having added the slurries behind the agar, more than the heating slurries to 100 ℃, be cooled to room temperature again, form skin shape layer in slurry surface, after the cooling, throw off skin shape layer fully, skin of beancurd is made in oven dry.
Embodiment 5
According to a conventional method, take by weighing 65 kilograms of soybean after selected, after the cleaning, add 280 kg of water and at room temperature soaked 6-10 hour, through peeling (optional), with 12 kilograms of fushens, 3 kilograms of Chinese yams, 400 gram tendril-leaved fritillary bulb defibrinations, and separate bean dregs, defoam etc., form slurries; Under agitation in slurries, add the edible agar of 130 grams then, edible agar is mixed with slurries, continue simultaneously to stir and more than the heating slurries to 100 ℃, lasting 20-30 minute.Then slurries are divided in the container molding (but packing also can not packing) and leave standstill cooling, cooling procedure can be carried out under the room temperature, also can insert in 4-6 ℃ refrigerator or the refrigerator-freezer and cool off.Promptly obtain the bean product finished product after the cooling.
Perhaps, place in the container with heater having added the slurries behind the agar, more than the heating slurries to 100 ℃, be cooled to room temperature again, form skin shape layer in slurry surface, after the cooling, throw off skin shape layer fully, skin of beancurd is made in oven dry.
The bean product that make in the foregoing description, after testing, its main composition composition such as table 1:
Table 1 constituent table
The bean product that make in the foregoing description, after testing, its main nutrient composition sees the following form 2:
Table 2 nutrient component meter
The above embodiment has only expressed several embodiment of the present invention, and it describes comparatively concrete and detailed, but can not therefore be interpreted as the restriction to claim of the present invention.Should be pointed out that for the person of ordinary skill of the art without departing from the inventive concept of the premise, can also make some distortion and improvement, these all belong to protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (7)
1. bean product is characterized in that, its raw materials in part by weight ratio is:
2. bean product is characterized in that, its raw materials in part by weight ratio is:
3. the preparation method of the described bean product of claim 1 may further comprise the steps:
S1 gets the raw materials ready, and takes by weighing each raw material by predetermined weight;
S2 soaks, and soybeans soaking is in water, stand-by;
S3 slurrying is soaked the back and is added the water mill pulping together with fushen, Chinese yam, and after separation bean dregs and the filtration, slurries are stand-by;
S4 will eat agar and join in the slurries, stir and edible agar and slurries are mixed, and continue to stir, and heat slurries;
S5 stops to stir, and slurries leave standstill cooling, finished product.
4. preparation method according to claim 3 is characterized in that, among the described step S4, the time that continues to stir is 20-30 minute.
5. preparation method according to claim 3 is characterized in that, among the described step S4, more than the heating slurries to 100 ℃.
6. preparation method according to claim 3 is characterized in that, slurries leave standstill the condition of cooling and are among the described step S5: slurries are left standstill cooling in 4-6 ℃ environment.
7. the preparation method of the described bean product of claim 1 may further comprise the steps:
S1 gets the raw materials ready, and takes by weighing each raw material by predetermined weight;
S2 soaks, and soybeans soaking is in water, stand-by;
S3 slurrying is soaked the back and is added the water mill pulping together with fushen, Chinese yam, and after separation bean dregs and the filtration, slurries are stand-by;
S4 will eat agar and join in the slurries, stir and edible agar and slurries are mixed, and continue to stir, and heat slurries;
S5 places slurries in the container with heater, more than the heating slurries to 100 ℃, is cooled to room temperature again, to form skin shape layer in slurry surface, after the cooling, throws off skin shape layer fully, and skin of beancurd is made in oven dry.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HK10100592.0A HK1134978A2 (en) | 2010-01-20 | 2010-01-20 | A soybean product and its related manufacturing process |
| HK10100592.0 | 2010-01-20 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102125107A CN102125107A (en) | 2011-07-20 |
| CN102125107B true CN102125107B (en) | 2013-07-24 |
Family
ID=42270555
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105331962A Expired - Fee Related CN102125107B (en) | 2010-01-20 | 2010-10-21 | Bean product and preparation method thereof |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN102125107B (en) |
| HK (2) | HK1134978A2 (en) |
| TW (1) | TWI473571B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578290B (en) * | 2012-02-29 | 2013-11-13 | 万勤劳 | Chinese herbal medicinal formula-containing health tofu skin and production technology thereof |
| CN102578283B (en) * | 2012-02-29 | 2013-11-13 | 万勤劳 | Healthcare bean curd sheet containing Chinese herbal medicine and production technology of healthcare bean curd sheet |
| CN103385309B (en) * | 2013-06-25 | 2015-04-22 | 华南理工大学 | Jelly tofu pudding and preparation method thereof |
| CN104798904A (en) * | 2015-04-08 | 2015-07-29 | 安徽红花食品有限公司 | Peanut soybean-flavor beancurd sheet and preparation method thereof |
| CN106819134A (en) * | 2015-12-03 | 2017-06-13 | 湖南博伟食品科技有限公司 | A kind of bean product |
| CN107094902A (en) * | 2017-04-26 | 2017-08-29 | 合肥华创现代农业科技有限公司 | Bean product and preparation method thereof |
| CN107125326A (en) * | 2017-04-26 | 2017-09-05 | 合肥华创现代农业科技有限公司 | Bean food and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1537468A (en) * | 2003-10-23 | 2004-10-20 | 曾定法 | Peanut kernel curd, and its prodn. method |
| CN101077152A (en) * | 2006-05-23 | 2007-11-28 | 黑龙江大学 | Pearl facial-nourishing bean product and its manufacturing method |
-
2010
- 2010-01-20 HK HK10100592.0A patent/HK1134978A2/en not_active IP Right Cessation
- 2010-10-21 CN CN2010105331962A patent/CN102125107B/en not_active Expired - Fee Related
- 2010-11-10 TW TW99138639A patent/TWI473571B/en not_active IP Right Cessation
-
2011
- 2011-12-22 HK HK11113842.0A patent/HK1158896A1/en not_active IP Right Cessation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1537468A (en) * | 2003-10-23 | 2004-10-20 | 曾定法 | Peanut kernel curd, and its prodn. method |
| CN101077152A (en) * | 2006-05-23 | 2007-11-28 | 黑龙江大学 | Pearl facial-nourishing bean product and its manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| HK1134978A2 (en) | 2010-05-20 |
| HK1158896A1 (en) | 2012-09-28 |
| TW201125499A (en) | 2011-08-01 |
| CN102125107A (en) | 2011-07-20 |
| TWI473571B (en) | 2015-02-21 |
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